YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Roasted Asparagus and Sweet Potato Mash
Pan-seared salmon served over creamy mashed sweet potatoes with roasted asparagus spears, finished with a squeeze of bright lemon.
INGREDIENTS
6.5 oz Wild Salmon Fillet
120g Sweet Potato
1 cup Asparagus
1 tsp Olive Oil
1 tbsp Lemon Juice
PREPARATION
Preheat oven to 400°F.
Peel and cube the sweet potato, then boil in water for 12-15 minutes until tender.
Trim the woody ends of the asparagus and toss with half of the olive oil and a pinch of salt.
Spread asparagus on a baking sheet and roast for 10-12 minutes until tender-crisp.
Pat the salmon fillet dry and season with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the salmon for 4-5 minutes on the skin side, then flip and cook for another 3-4 minutes until opaque.
Drain the sweet potatoes and mash until smooth, adding a splash of hot water if needed for consistency.
Plate the salmon over the mash with the roasted asparagus on the side and a squeeze of lemon.